CookEat Recipe
Beefsteaks Étuvées with Potatoes
Very thin beef and potato layers gently baked under pork fatback in a covered earthen dish.
Method
Steps
Step 1
Heat a conventional oven to 350°F. Cut the two-pound piece of raw boneless beef rump into very thin slices. Season the beef with half a teaspoon salt and half a teaspoon white pepper.
Step 2
Peel the three medium raw potatoes and slice them very finely. Season with the remaining half teaspoon salt and half teaspoon white pepper.
Step 3
Lightly butter an oven-safe earthen baking dish with a close-fitting oven-safe lid. Divide the sliced potatoes into four equal shares and the beef into three equal shares. Put one potato share in the dish, cover with one beef share and sprinkle with half a teaspoon chopped parsley. Repeat twice more with potato, beef and half a teaspoon parsley, then finish with the last potato share.
Step 4
Lay the two thin slices of raw pork fatback on top. Pour the half gill of water over everything and cover the dish.
Step 5
Bake covered for about an hour and a half, continuing as needed until the potatoes and beef are tender. Check that the beef in the centre and the pork slices reach 71°C. Serve hot in the same dish.
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